Sales of dairy-alternative beverages in the U.S. hit $1.3 billion in 2011 and are projected to exceed $1.7 billion by 2016, according to a report released last year by Packaged Facts, a market-research firm.

Soy milk is still king, accounting for two-thirds of the market share, but soy-milk sales declined by 10 percent in 2011.

Meanwhile, sales of almond milk went up by a whopping 79 percent, and almond milk now claims more than one-fifth of the alternative-dairy market.

Soy losing ground

Poor soy. Even though it remains the top milk alternative for nutritionists - it has the closest balance of carbohydrate, protein and fat to that of regular milk - a spate of bad press over GMOs, labeling practices and possible hormonal effects from excessive consumption has dimmed its aura as the go-to alternative.

Almond milk has a lightly sweet, nutty flavor, which is intensified when made at home. Its popularity comes as awareness of food allergies and sensitivities also is rising, though soy and tree-nut allergens also exist.

The alternative milks are options for those who are lactose intolerant, following a vegan or dairy-free diet, or simply looking to cut down their dairy intake.

Most people can handle dairy in small amounts but may have gastrointestinal symptoms if they take in too much, she says. "So they may have cheese on a slice of pizza, but for cereal in the morning, they're going to have almond milk or soy milk because they don't want to have too much dairy."

Easy to create at home

Clearly, there's no shortage of commercial nut milks, but making them at home is simpler than you might think.

Soak. Blend. Strain.

That's it. No fancy equipment is required - all you need is a blender and a strainer.

Start by soaking the nuts in water overnight to help soften them to make them easier to blend. As with soaking beans, the nuts will swell and roughly double in size, so be sure to use a large enough container.

Once the soaked nuts are drained and rinsed, you're ready to blend. I use a 3:1 ratio of water to soaked nuts and add in a couple of pitted dates for a touch of natural sweetness.

Here's where making your own nut milk really pays off: You can use any sweetener you like or skip it altogether. You can add cinnamon, vanilla, cocoa powder or whatever you fancy. Just make sure to add a pinch of salt - it helps bring out all the flavors.

Uses for nut pulp

Blend on high for about a minute, or until the nuts are broken down. Strain the milk, using a muslin cloth or cheesecloth set over a strainer. You can also buy a nut-milk bag, which is sewn into the shape of a sack and makes wringing out the milk a little easier.

The leftover pulp can be added into smoothies and hot cereals. Or, for the really intrepid, turned into an array of nut flours and baked goods. Search online, and you'll encounter an entire subculture devoted to things to do with nut pulp.

As for the prized nut milk?

One taste, and you'll be hard-pressed to go back to the commercial stuff (although commercial brands are vitamin fortified). The pure nut flavor is unparalleled, and it's fun to explore with different combinations. Almonds, hazelnuts, cashews, Brazil nuts, pistachios. They can all be combined.

Store the fresh nut milk in an airtight jar in the refrigerator for up to five days. Don't worry if it separates - just give the jar a good shake whenever you use the milk. And like regular milk, you'll know when it goes bad.